Spring Quiche w/ Asparagus
Spring is here! Celebrate with a fresh spring dish featuring eggs from Spade & Plow partner: O.Duran Family Farms. We believe in supporting local, family owned companies that work to cultivate healthy products -whether that be eggs, honey, vegetables, or fruits.
Spring Quiche w/ Asparagus
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Recipe Variations:
Add other vegetables and cheese to make this dish your own:
Leek & Mushrooms
Spinach & Swiss Cheese
Roasted Pepper & Goat Cheese
Ingredients:
4 eggs
1 Cup milk
1 tsp salt
1/4 Cup Ricotta
1/4 Cup Grated White Cheddar
1 Tb Olive Oil
2 Red Potatoes, Cut into Small Cubes
1/2 Bunch Asparagus, Chopped
2 Spring Onions, Thinly Sliced
1 Pie or Puff Pastry Crust
Parsley, for garnish
Salt & Pepper to taste
Recipe:
Preheat oven to 350℉. Start by cooking your potatoes. They are dense, so cooking them before adding them into the quiche will give you soft, tender potatoes. On medium heat, drizzle olive oil into a skillet, add in potatoes and cover with a lid. Occasionally stir potatoes to prevent them from sticking to the bottom of your pan. Uncover and allow them to cook off moisture that has collected.
Once Potatoes are golden, turn down the heat and add chopped asparagus. Sauté for 2-3 minutes. Asparagus will continue to cook in the oven, and it does not take as long to cook as do the potatoes.
Mix milk, eggs, salt, pepper, and Ricotta cheese.
Line a pie pan with 1 sheet of pie crust then add cooked vegetables. Spread vegetables evenly. Pour egg mixture and add cheese. Top with Spring onions.
Place in the oven for 30 minutes.
Allow your quiche to cool before serving.
